Name: Vegan Som Tam
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 medium garlic cloves (roughly chopped); 4 Thai chilis (roughly chopped (or ¼ cup roughly chopped jalapeno or serrano pepper), seeds optional if you like spice); 2 tbsp cilantro stems; ¼ cup date paste (see recipe in Chef’s Notes); ¼ cup coconut aminos; ¼ cup lime juice (freshly squeezed); 2 cups long beans (cut into 2” pieces); 2 cups cherry tomatoes (cut in half); 4 cups green papaya (shredded or julienned, see Chef’s Notes); 1 cup roasted peanuts (unsalted, crushed, see Chef’s Notes); ¼ cup Thai basil leaves (finely chopped)

Som Tom is a fun, flavorful and spicy salad that is well known in Thailand. You can find variations sold in restaurants and by street vendors all over the country. Papaya salad is not traditionally vegan, but this fully plant-based version is every bit as delicious as the traditional version! Green papaya has a neutral flavor and sturdy texture that stands up well to the acidity of the limes. Tossed together with sweet long beans, savory tomatoes, crunchy peanuts and basil, it's the perfect light and refreshing meal to enjoy any night of the week!

Dressing

4 medium garlic cloves (roughly chopped)

4 Thai chilis (roughly chopped (or ¼ cup roughly chopped jalapeno or serrano pepper), seeds optional if you like spice)

2 tbsp cilantro stems

¼ cup date paste (see recipe in Chef’s Notes)

¼ cup coconut aminos

¼ cup lime juice (freshly squeezed)

Salad

2 cups long beans (cut into 2” pieces)

2 cups cherry tomatoes (cut in half)

4 cups green papaya (shredded or julienned, see Chef’s Notes)

1 cup roasted peanuts (unsalted, crushed, see Chef’s Notes)

¼ cup Thai basil leaves (finely chopped)

Make the garlic chili paste: Crush the garlic, cilantro stems, and chilis together with a mortar and pestle or in a small food processor until they become a paste-like consistency.

Transfer the crushed garlic and chili mixture to a medium bowl and stir in the date paste, coconut aminos, and lime juice. Set aside.

Place the long beans in a large bowl and mash them with a potato masher until the skin breaks and they are bruised.

Add the tomatoes to the bowl and do the same, smashing them with a potato masher until the tomatoes are crushed.

Add the papaya, ¼ cup of the peanuts, and the dressing to the bowl. Stir to combine.

Stir in the remaining peanuts and basil leaves.

Divide the salad among four plates and add more peanuts, if desired.